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Topic: List of Chicago thin formulations? (Read 15816 times)

I am making a list of the various Chicago-style thin crust formulations that are on the forums. This is my favorite style and I want to try different versions of it, but I find it difficult to locate and keep track of them all. I will add to this list as I come across them. I hope someone finds this useful!

I wanted to add to the list, but for some reason I can't modify my initial post. This forum has all kinds of silly rules that are unique to this and only this forum - I guess this is just another. If anyone ever reads this thread again, hopefully they will scroll down to find this addition to the list:

Hmmm, there's a local shop called Gigio's in Evanston that is always at the top of my list when I visit family there, been going there for 30 years. I'm not sure where it would fall in the above list. It's a floury, semi-crisp crust -- thin but not cracker. It appears that it's very easy to work with the dough -- they just spread it out around the peel and load it up from there.

For some reason, the existing link goes to Loo's generic thread. (Also, I didn't realize that you posted your V&N clone in that thread, I thought it had it's own thread. Is that new?)

CDNpielover,

What happened is that Loo originally posted his generic dough recipe without milk. He later decided to replace one-third of the water in the recipe with milk. A discussion on the use of milk in a Chicago thin crust dough ensued, and that led to a discussion of Vito & Nick's use of milk in its dough. And, from that, the cloning effort followed. I later concluded that the V&N discussion was so entwined with the rest of the thread that it couldn't easily be split off into its own thread without a major reconstructive effort.